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Wednesday, July 20, 2011

Frozen Pudding Cream Cake with Candy Bar Crunch Topping

From the kitchen of One Perfect Bite...This is an easy dessert that demands more time than talent from its cook. It is also one of those desserts that people either love or hate. As far as I've been able to determine, the recipe first appeared in Taste of Home Magazine where it was called Pistachio Cream Dessert. How simple is it? Instant pudding is mixed with softened ice cream and then poured into a crumb crust and refrozen. Once it's set, the cake is covered with whipped topping and sprinkled with crushed candy bars. Now, I must tell those of you who are inwardly groaning that it's not that bad a dessert. It may never be your favorite, but lots of people love it and, should you decide to make it, your reputation won't be tarnished. It's important to know that in addition to pistachio, coconut, banana or butterscotch pudding can also be used to make the dessert. Pistachio is my least favorite of the flavors, but its lovely green color is visually stunning and makes for a great presentation. I personally love to make this using banana pudding. You can also vary the type of crumbs used to make the cake base and any candy bar that has a bit of texture can be used for topping. I don't much care for whipped topping, but I found that when it's folded into an equal measure of lightly beaten cream my arguments against it tend to fade. This is a rich dessert that keeps well. I think those of you who try it will think it worth the time it took to make. Here's the original recipe.

Directions:1) Preheat oven to 325 degrees F.2) Combine cracker crumbs and butter in a small bowl. Press into an ungreased 9-in. square baking pan. Bake for 7-10 minutes or until lightly browned. Cool on a wire rack.3) Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.4) Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.

I want to scream.... not fair, not fair! Sharing without being able to eat a crumb of this most delicious creation! I guess I will have to make it myself... but I really want it now! This is a keeper recipe.Yvonne

Thanks to my dad, I have a huge love for pistachio pudding :) This sounds delightful!! I'll have to make this for my parents when they come to visit in October.. my dad will be in heaven!! Thanks for sharing :)

Pudding cakes, cool whip cakes, cashes with crushed candy all remind me of the tests my friends always had at their homes. It was like pulling teeth to even let me make things like "dirt" in our house, and that's just pudding, oreo, and cool whip!

I think that every recipe you post leaves me hungrier than the one before. I love TOH, I have been reading it since it came out when my mom had a subscription. Their frozen desserts like this are always wonderful. Since pistachio is my favorite pudding this really hit home. The butter cracker crust is interesting - I bit it's divine.

Mary, what I love about this (besides that it is ice cream) is that it is just the kind of dessert my dad would make for us. And pistachio pudding was his favorite. This brings back such wonderful memories for me.

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